Shiitake mushrooms include three common types of mushrooms: flower mushrooms, white mushrooms, and shiitake mushrooms. The three have similar appearances and similar nutritional values, but they differ in quality. Flower mushrooms are also made from shiitake mushrooms after special processing, while Xiangqin is the leftover after selecting flower mushrooms and winter mushrooms, and the quality is inferior.

1. Flower mushrooms: Flower mushrooms are a type of mushroom and are the star among mushrooms. Flower mushrooms are named after the pattern on their top surface. The top surface of the flower mushroom is light black, the mushroom pattern blooms in white, and the bottom pleat of the mushroom turns light yellow after being baked over charcoal fire. Mushrooms grow quickly in winter. The colder the weather, especially snowy days, the higher the yield, the better the quality, and the meat is particularly thick. Mushrooms can be cooked with fish and meat, or simmered in chicken fat or soup.

2. Winter mushrooms: The quality of winter mushrooms is second only to flower mushrooms. The top surface of the winter mushroom is black, and the bottom folds of the mushroom are also light yellow. The meat is thicker, like a copper rib, and the meat is relatively tender. It is crispy and delicious. The usage is similar to that of flower mushrooms.

3. Xiangqin: Xiangqin is the lowest variety of shiitake mushrooms. The xiangqin is completely spread out, or most of it is spread out, not so tender and not very crispy, and the quality is much worse than that of flowers and winter mushrooms. If the Xiangqin is processed carefully, it will be light yellow and very thin, so some people call it Huangbo. Xiangqin is very thin, lighter after drying, and cheaper than flower mushrooms and winter mushrooms.